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Bob's Red Mill Corn Grits (also known as polenta) are a wonderfully easy dish. Corn grits are simply coarsely ground bits of degerminated corn. They have long been a traditional staple of both northern Italy and the American South that are usually cooked and eaten as hot porridge or cooked, then slightly cooled until firm and sliced into rounds. For breakfast, try corn grits served with milk and honey. For lunch or dinner, they're excellent topped with butter, cheese, marinara or gravy. Bob's uses only the finest golden corn for rich and flavorful grits that are sure to delight your palate any meal of the day.
Serving Size 1/4 cup dry (35 g)
Servings Per Container: 19
|Amount Per Serving||% Daily Value*|
|Calories 130Calories from Fat 5|
|Total Fat 0.5 g||1%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Total Carbohydrate 27 g||9%|
|Dietary Fiber 2 g||8%|
|Sugars 0 g|
|Protein 3 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
Cooking Instructions For Cereal
Bring 3 cups water and 1/4 teaspoon salt to a boil. Add 1 cup Bob's Red Mill Corn Grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat cover and let stand for a couple of minutes before serving. This will make enough for four generous helpings.
Basic Italian Polenta
6 cups Water
1 tsp. Salt
2 cups Bob's Red Mill Corn Grits
3 Tbsp. Butter
1/2 cup Parmesan, grated
Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping, Sauce: Any meat or tomato sauce that is intended to spoon onto pasta. In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixtures is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn. Stir in butter, if you wish, and more salt if needed. Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with sauce and freshly grated cheese. Yield: serves 6-8.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
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